Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup powdered sugar
- 1 teaspoon of royce's vanilla
- 4 box chalmer's gelatine
- salt
Directions
Whip 1 qt. cream stiff; cover ^4 box Chalmer's gelatine with Vi cup cold water and let stand % hour; cut ^^ pound candied cherries' in pieces; cover with the juice of an orange; let stand until the cher- ries are soft ; turn the cream into a basin and add 1 cup powdered sugar and the gelatine dissolved over hot water, the fruit and orange juice and 1 teaspoon of Royce's vanilla; stir gently from the bottom towards the top till it begins to thicken ; turn into a mould wet with cold water; pack in ice and salt and let stand two or three hours. Mrs. C. E. Bell.